Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods
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- TAKETANI Yukiko
- Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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- KINUGASA Kimihiro
- Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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- FURUKAWA Shuhei
- Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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- NAKAMURA Hajime
- Department of Preventive Medicine, The Tazuke Kofukai Medical Research Institute Kitano Hospital
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- OTSUKI Ryoko
- Department of Biological Responses, Institute for Virus Research, Kyoto University
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- YASUDA Hisataka
- Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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- FUJITA Tuyosi
- Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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- KANZAKI Ken
- Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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- MASUTANI Hiroshi
- Department of Biological Responses, Institute for Virus Research, Kyoto University
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- YODOI Junji
- Department of Biological Responses, Institute for Virus Research, Kyoto University
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説明
Thioredoxin (TRX) catalyzes the reduction of disulfide bonds in proteins via the NADPH-dependent thioredoxin reductase system. Reducing the disulfide bonds of allergenic proteins in food by TRX lowers the allergenicity. We established in this study a method to prepare TRX-enriched extracts from the edible yeast, Saccharomyces cerevisiae, on a large and practical scale, with the objective of developing TRX-containing functional foods to mitigate food allergy. Treating with the yeast TRX-enriched extracts together with NADPH and yeast thioredoxin reductase enhanced the pepsin cleavage of β-lactoglobulin and ovomucoid (OM). We also examined whether yeast TRX can mitigate the allergenicity of OM by conducting immediate allergy tests on guinea pigs. The treatment with TRX reduced the anaphylactic symptoms induced by OM in these tests. These results indicate that yeast TRX was beneficial against food allergy, raising the possibility that yeast TRX-enriched extracts can be applied to food materials for mitigating food allergy.
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 75 (10), 1872-1879, 2011
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681454548096
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- NII論文ID
- 10029872460
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 11286276
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- PubMed
- 21979059
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- 本文言語コード
- en
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- 資料種別
- journal article
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
- KAKEN
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可
